Kale And Apple Salad From Oak At Fourteenth Boulder Recipes

KALE AND APPLE SALAD

Kale and Apple Salad image

Antioxidant-rich kale is even better for you when eaten raw. Thin strips are softened in a light lemon dressing, then tossed with the savory-sweet blend of apple, dates, almonds and cheese. A little pecorino goes a long way in giving this nutritious salad a satisfying depth of flavor.

Provided by Food Network Kitchen

Time 30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Kosher salt
1 bunch kale, ribs removed, leaves very thinly sliced
1/4 cup dates
1 Honeycrisp apple
1/4 cup slivered almonds, toasted
1 ounce Pecorino, finely grated (1/4 cup)
Freshly ground black pepper

Steps:

Whisk together the lemon juice, olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.
While the kale stands, cut the dates into thin slivers and the apple into thin matchsticks. Add the dates, apples, almonds and cheese to the kale. Season with salt and pepper and toss well.

Nutrition Facts : Calories 151 calorie, Fat 8.5 grams, SaturatedFat 1.5 grams, Cholesterol 4 milligrams, Sodium 161 milligrams, Carbohydrate 17 grams, Fiber 3 grams, Protein 5 grams, Sugar 8 grams

KALE-AND-APPLE SALAD

Kale-and-Apple Salad image

Sweet and tart with crunch for days, the thinly sliced apples in this healthy salad have what it takes stand up to the bold flavors of fresh kale, celery, Parmesan cheese, and a garlicky lemon-honey vinaigrette.

Provided by Shira Bocar

Categories Food & Cooking Salad Recipes

Time 25m

Yield Serves 4

Number Of Ingredients 11

Ingredients

2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 garlic clove, minced
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 bunch lacinato kale, stemmed and sliced
1 apple, cored and sliced thin
1 celery stalk, sliced thin
1/4 cup celery leaves
3 tablespoons grated Parmigiano-Reggiano

Steps:

In a small bowl, whisk together vinegar, Dijon, honey, and garlic. Whisk in oil in a slow steady stream until emulsified; season with salt and pepper.
In a large bowl, toss kale, apple, celery, and celery leaves with dressing; top with Parmigiano-Reggiano before serving.

KALE AND APPLE SALAD FROM OAK AT FOURTEENTH, BOULDER

KALE AND APPLE SALAD FROM OAK AT FOURTEENTH, BOULDER image

Categories Salad Leafy Green

Number Of Ingredients 10

Ingredients

Ingredients
3 tablespoons candied almonds
Granulated sugar
1 honey crisp apple, cut into thin rounds
3 tablespoons grated Parmesan
1 1/2 cups finely sliced kale
1 lemon, juiced
3 tablespoons olive oil
1 teaspoon togarashi chile powder
Salt to taste

Steps:

For candied almonds: In a small saucepan, cover almonds with water and bring to a simmer. Strain almonds and place on a baking sheet. Dust with sugar. Place on sheet tray in a 350-degree oven and bake until the sugar is hard and caramelized. Cool and chop in quarters with a knife. For salad: Place all ingredients in a bowl and mix well.

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